Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Crust:
- 2 cups graham cracker crumbs
- 2 tbsp sugar
- ⅓ cup butter, melted
Filling:
- 2 packages (8 oz) low-fat cream cheese, room temperature
- ⅔ can (15 oz can) pumpkin puree
- 2 eggs
- 1 cup sugar
- 2 tbsp light sour cream
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- Preheat oven to 350 degrees F.
- Mix the graham cracker crumbs, 2 tbsp sugar and butter into a greased 9-inch springform pan until thoroughly wet, and press firmly and evenly into the pan to form the crust.
- Add the remaining ingredients for the filling to a stand mixer or blender and blend until smooth.
- Pour the pie filling on top of the graham cracker crust and place in the oven.
- Bake for 50 minutes, then turn off the oven, open the door and let rest for 15 minutes.
- Chill in the refrigerator for 3 hours before serving.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/light-pumpkin-cheesecake/
3.4.3174